Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(192 ratings)

By

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Cooking time

Ready in 1½ - 1¾ hrs

Skill level

Moderately easy

Servings

Serves 6

Creamy chicken and mushroom dish - a fabulous French seasonal recipe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
600
protein
50g
carbs
3g
fat
40g
saturates
22g
fibre
1g
sugar
0g
salt
0.8g

Ingredients

  • 2 tbsp sunflower oil
  • 6 large, free-range chicken legs, halved at the joint so you have 6 thighs and 6 drumsticks
  • 700ml/1¼ pts chicken stock (or water)
  • 50g butter
  • 1 onion, finely diced
  • 400g mixed wild mushrooms
  • 300ml/½ pt dry white wine
  • 284ml pot double cream

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Method

  1. Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
  2. Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
  3. While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
  4. Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

Recipe from Good Food magazine, October 2004

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Comments

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light_wave51's picture
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I thought this was just delicious-I added some fresh thyme in with the chicken and also to the mushrooms. I also added some garlic to the mushrooms & seasoned the chicken before cooking it. I used light creme fraiche (be aware people that normal creme fraiche is 30% fat to cream's 35% fat, so really not that much healthier) & found it too sour, so would use light cream instead next time.

glenyst's picture
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This was indeed a lovely dish, and much enjoyed. However, although it is easy enough, it is a fair bit of faffing about. I felt as if I was in the kitchen all day, transferring things from pan to pan, and for this reason alone I've knocked off a star and will be unlikely to do it again unless I'm feeling keen.

lornabc's picture
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This is our family's favourite meal, always eagerly awaited every weekend by my young kids. I always take all the meat off the chicken thighs and drumsticks before adding to the sauce. Very fiddly, but its worth it when I see all the empty plates and happy faces. My sister in law, who used it for a large party (>50 people) used chicken breasts instead and had to pass out the recipe afterwards. A real winner of a dish, which never has leftovers.

clairel322's picture
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Fantastic dish, loved by everyone I have made it for. Even better the next day when reheated.

shazza36's picture
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lovely dish + was easy to make.i agree it does take a while to reduce down and thicken but good things come to those who wait!will definately be making this dish again.

katycooks's picture
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Easy to do and extremely tasty. Wouldn't say it is the most attractive looking dish in the world though. I couldn't find mixed wild mushrooms, so I substituted some dried porcini along with standard mushrooms. I added the liquor from the dried mushrooms along with the stock and that gave extra mushroom flavour to the sauce. I would certainly make this again.

marycostigan's picture
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Delicious! I used 150ml of double cream and added a little cornflour to the mix to thicken the sauce. Instead of reducing the stock by 2/3 I reduced it by half otherwise I think there wouldn't have been enough sauce!

louisehm's picture
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Yummy yum yum.

Should of course be called Chicken Stroganoff. To lower the fat, I used half fat creme fraiche.

dazzlyn's picture
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I was treated to this at a friends house and it was delicious

sigma00's picture
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Easy to make and taste delicious

lisadomesticgoddess's picture
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Delicious!!! Served with wild rice and warm bread :0)

emamouth's picture
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Great dish. Tastes even better the following day.

davestevens3's picture

very easy and very impressive. used creme fraiche and still worked well. I also added bacon and used button mushrooms as it was all I had but think it could definitely have done with the added flavour of wild mushrooms.

freediva's picture
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OMG! Half fat Creme Fraiche, half fat butter, low fat spray rather than oil, and using chicken breasts without skin and it still tasted fantastic!
Def. making this one again just need to reduce the time for cooking the chicken initially.

freediva's picture
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Going to make this one tonight for the family, but have reduced the fat values down to fit in with my weightwatchers. Will report back on the result.

miablom's picture
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Absolutely delicious.
I've made this a few times for dinner parties and it's always a hit.

kazlouandandy's picture
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Very nice but I found it a little rich for me. Next time I will use single cream or crème freche. And next time I will use deboned chicken.

fulgencio's picture
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mmm lovely. I used skinless chicken thighs as I prefer them to drumsticks. Added 1 crushed garlic cloves to the onion mix and only had sliced button mushrooms. Like others said here, it took much longer to reduce and I was getting a bit worried but well worth the wait as the result was yummy. OH kept commenting how lovely it was and that I should make it again soon.

cvlim90's picture
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Great recipe... Didnt't need to alter it... Just added some sherry as suggested..

markstevens1986's picture

This reciepe.............WOW!!!!!!!!!
I can give you one tip to improve this 100%, a nice fresh french stick, buttered up to soak up the remaining sauce. Lovely

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